Ingredients
6 portobello mushrooms, stems removed
olive oil
12 oz turkey sausage, casings removed
2 cloves garlic, minced
1/2 c mascarpone cheese, room temp
1 c shredded Fontina cheese
2 T fresh thyme
1/3 c italian breadcrumbs
1/4 c grated parmesan cheese
salt & pepper
1/2 onion, cooked (reserved from marinara sauce below)
Marinara Sauce
1 onion, chopped
1 garlic clove
1 14 oz can Contadina tomato sauce
marsala wine
grated parmesan cheese
salt & pepper
oregano
Preparation
Cook onion with olive oil in sauce pan. Remove 1/2 of the onion and reserve for sausage stuffing. Add rest of ingredients for marinara sauce. Simmer.
In large skillet heat olive oil and cook sausage med-high heat, untill cooked thru. Add garlic and reserved onions. Cook 1 minute. Remove pan from heat. Stir in mascarpone. Add thyme, breadcrumbs, parmesan cheese, 1/2 of the fontina, salt & pepper. Stir till combined.
Heat grill pan. Pre-heat oven broiler. Brush mushrooms both sides with olive oil and season with salt & pepper. Grill stem side down for 3 mins. Turn over and grill for 2 mins untill tender. Transfer to baking sheet. Fill each mushroom with sausage mixture and 1/2 of the fontina. Sprinkle with grated parmesan. Broil till warmed thru and cheese is melted. Serve with marinara sauce spooned over each mushroom.
